BULK MUSHROOMS

This vegan burger is easy to make and delicious. You can mix and match different dried mushrooms to create a hearty burger — and it's a great way to use leftover rice or beans.

Serves: 4-8 

Hands on Time: 45 minutes

Total Time: 50 minutes

Ingredients:

• 2 cups Frontier Co-op® Whole or Sliced Mushrooms of your choice
• 4 teaspoons neutral cooking oil, divided
• 1 cup onion, medium chopped
• 1 cup bell peppers, medium chopped
• 1 cup cooked rice
• 1 cup cooked beans or lentils (or used canned beans: white, chickpea or black beans)
• 1/2 cup walnuts
• 4 cloves garlic, finely chopped
• 1 teaspoon Frontier Co-op® Sea Salt, plus more to taste
• 1/4 teaspoon Frontier Co-op® Black Pepper
• 1/2 teaspoon Frontier Co-op® Smoked Paprika
• 1/4 teaspoon Frontier Co-op® Cumin Seed Ground
• 1 tablespoon Dijon mustard
• 1 tablespoon vegan mayonnaise

Directions:

1. In a large, heat-safe bowl, soak mushrooms in 4 cups hot water for 20 minutes.
2. Meanwhile, in a medium skillet over medium heat, add 2 teaspoons oil, onions and bell peppers and cook  for about 10 to 15 minutes, until soft and slightly caramelized. 
3. Transfer cooked vegetables into a food processor.
4. When mushrooms are fully hydrated, drain, pat dry and add to food processor.
5. Add rice, lentils, walnuts and garlic, and pulse in 2-second pulses until mixture comes together (about 10 pulses).
6. Pour mixture into a bowl and add seasonings, Dijon mustard and vegan mayo.
7. Measure 1/2 cup of mixture and form into a patty. Repeat with remaining mixture (should make 8 to 10 patties).
8. In a medium skillet over medium-high heat, pour remaining 2 teaspoons oil and set 4 patties in pan, being careful not to have the sides touching and overcrowding the pan.
9. Cook patties for 5 minutes, then flip over, reduce heat to low, and cook for an additional 5 minutes. Repeat with remaining patties.
10. Serve each on a bun with your favorite toppings.

Chef Mushroom Suggestion: Use a mix of Maitake, Shiitake and Lion's Mane.

Chef Tip: Spin your drained mushrooms in a salad spinner to get rid of excess moisture.

 

Our dried mushrooms, whole or sliced, are perfect for miso soup — the rehydrating water makes for an excellent soup base.

Hands on Time: 40 minutes

Total Time: 50 minutes

Ingredients:

• 4 cups hot water
• 2 cups Frontier Co-op® Whole or Sliced Mushrooms of your choice
• 2 sheets of kombu (about 6-inch piece or larger)
• 1 tablespoon white miso paste
• 1 teaspoon dashi powder or 1/2 cup bonito flake (can omit if making vegan)
• 2 heads Baby Bok Choy, quartered length wise
• 1/2 cup silken tofu, cut into small 1/4-inch cubes
• 2 green onions, thinly sliced at the base
•  

Directions:

1. In a 2-quart pot or larger, pour water over mushrooms, cover and steep for 20 minutes or until mushrooms are soft.
2. Strain mushrooms, keeping liquid in pot; pat mushrooms dry and thinly slice. Set aside.
3. Place pot over low heat, add kombu (to rehydrate in the mushroom water) and let simmer for 10 minutes. Remove kombu.
4. Using a whisk, add miso paste and dashi powder. If using bonito flake, steep for 10 minutes, then strain and discard bonito flakes.
5. Turn heat to medium and blanch Baby Bok Choy for about 2 minutes until just tender.
6. Add mushrooms, tofu and green onions. Serve.

Chef Mushroom Suggestion: Shiitake and Lion's Mane.

Chef Tip: Finish with a side of sushi rice or sprinkle with Furikake.

 

A fun and creative spin on a comforting classic: Elevating the flavor of Cacio de Pepe with toasted mushroom powder.

Serves: 2

Hands on Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• Frontier Co-op® Kosher Salt, to season pasta water and to taste
• 6 ounces spaghetti pasta noodles
• 3 tablespoons unsalted butter, divided
• 1 teaspoon Frontier Co-op® Coarse Ground Pepper, plus more for serving
• 1 tablespoon Frontier Co-op® Mushroom Powder of your choice
• 3/4 cup finely grated Parmesan cheese
• 1/3 cup finely grated Pecorino Romano cheese (use more Parmesan if you don't have Pecorino Romano)

Directions:

1. In a 5 quart or larger pot, bring salted water (salty like the sea) to a boil. Then add spaghetti pasta and cook, stirring occasionally, until pasta is 2 minutes from done — a firm al dente noodle.
2. Reserve 3/4 cup pasta cooking water and set aside.
3. Drain pasta and set aside. Do not rinse pasta. 
4. In same 5-quart pot, melt 2 tablespoons butter over medium heat, add pepper and let cook for 1 minute until pepper is aromatic and toasted.
5. Whisk in mushroom powder.
6. Add 1/2 of the reserved pasta water and bring to a simmer; cook for about 2 minutes, then reduce heat to low.
7. Add pasta, remaining 1 tablespoon butter and the Parmesan, while stirring continuously, until cheese is incorporated and melted. If dry, add more pasta water to hydrate. Season with salt to taste.
8. Serve immediately with Pecorino Romano and more pepper.

Chef Mushroom Suggestion: Lion's Mane.

Chef Tip: Garnish with pancetta for a nice crunch.

 

This recipe is a great way to mix in your favorite mushroom powder for a warm savory dish.

Serves: 4

Hands on Time: 45 minutes

Total Time: 50 minutes

Ingredients:

• 4 cups reconstituted Frontier Co-op® Vegetable Broth Powder, or stock of your choice
• 2 teaspoons olive oil
• 1 large shallot, minced (about 1/2 cup)
• 1 rib celery, minced
• 6 cloves of garlic, finely minced
• 2 tablespoons butter, divided
• 1 cup Arborio rice
• 1/4 cup white wine
• 1 whole Frontier Co-op® Bay Leaf
• 1/2 teaspoon Frontier Co-op® Sea Salt, plus more to taste
• 1/8 teaspoon Frontier Co-op® White Pepper
• 2 tablespoons Frontier Co-op® Mushroom Powder of your choice
• 1/4 cup heavy cream
• 2 tablespoons Frontier Co-op® Cracked Black Pepper, for serving (optional)
• Fresh parsley, chopped, for serving (optional)

Directions:

1. Heat broth or stock and set aside.
2. In a heavy-bottom Dutch oven pot over medium heat, add olive oil, shallot and celery and cook for 10 minutes, until starting to caramelize and soften.
3. Add garlic and cook for an additional 3 minutes, stirring occasionally.
4. Add 1 tablespoon butter and Arborio rice, and toast the rice for 2 minutes, while stirring.
5. Deglaze pan with white wine and stir for about one minute until most of the wine has cooked off.
6. Add bay leaf, salt and white pepper.
7. Reduce heat to medium-low and, while stirring, add 1/2 cup broth or stock, until liquid is absorbed by the rice. Repeat until all stock is gone and rice is hydrated. This will take anywhere from 20 to 30 minutes.
8. Turn off heat. In a small bowl or glass measuring cup, whisk mushroom powder into heavy cream. While stirring, pour mixture into risotto.
9. Finish risotto with remaining 1 tablespoon of butter, cracked pepper and a little chopped parsley.

Chef Mushroom Suggestion: Lion's Mane, or for a more robust, earthy flavor use Cordyceps.

Chef Tips:

To reconstitute vegetable broth, add 8 tablespoons Frontier Co-op® Broth Powder to 4 cups boiling water, stirring until dissolved.

Add peas for protein and texture.

If you wish to remove the bay leaf, do so at the end of Step 7. However, may we suggest our Chef's family tradition to leave the bay leaf in — it is considered good luck for whoever gets the 'wishing leaf' in their bowl.